Apple Cinnamon Muffins

I first made these Apple Cinnamon Muffins on a rainy Saturday when the scent of fall was beginning to sneak in through the windows and the urge to bake something warm took over. I had a few apples that were just a little too soft for snacking, so instead of wasting them, I decided to turn them into something cozy and sweet with a little spice to match the season. These muffins were such a hit that now I make them every time I want the house to smell like comfort and home.

Because the combination of apples and cinnamon brings me back to childhood breakfasts and lazy weekend mornings I now bake them often not only for family brunches but also for school lunches and cozy gifts for neighbors. The soft apple chunks melt into the tender muffin crumb and the cinnamon-sugar topping adds the perfect crunch that keeps everyone reaching for seconds.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the muffins their soft and sturdy structure.
• Baking powder – Helps the muffins rise and become fluffy.
• Baking soda – Reacts with the acidity of the apples to create lightness.
• Salt – Enhances the sweetness and balances the flavors.
• Ground cinnamon – Adds a warm, cozy flavor throughout the batter.
• Eggs – Binds the ingredients and adds moisture.
• Granulated sugar – Sweetens the muffins just right.
• Brown sugar – Adds depth and a hint of caramel flavor.
• Unsalted butter – Adds richness and a tender texture.
• Vanilla extract – Enhances the apple and cinnamon flavors.
• Milk – Helps thin out the batter for perfect muffin texture.
• Apples – Fresh chopped apples provide juicy bites and natural sweetness.
• Cinnamon sugar – Sprinkled on top for a crispy, flavorful finish.

Tools You’ll Need

• Mixing bowls – I use these to separate wet and dry ingredients for better mixing control.
• Whisk – Helps combine ingredients evenly and creates a smooth batter.
• Measuring cups and spoons – Essential for accuracy in baking.
• Spatula – I use it to fold the apple chunks gently into the batter.
• Muffin pan – Shapes the muffins and helps them bake evenly.
• Paper liners – Makes cleanup easier and keeps muffins from sticking.
• Ice cream scoop – Ensures each muffin is the same size for even baking.

Instructions

Step 1:

I begin by preheating the oven to 375°F and lining a muffin tin with paper liners.

Step 2:

In a large mixing bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon until they’re fully blended.

Step 3:

In another bowl, I beat the eggs with the granulated sugar and brown sugar until the mixture becomes light and fluffy.

Step 4:

I then melt the butter and let it cool slightly before adding it into the egg mixture along with the vanilla extract and milk. I stir until everything is fully combined.

Step 5:

Next, I pour the wet ingredients into the dry ingredients and gently mix everything together. I make sure not to overmix to keep the muffins soft and airy.

Step 6:

I fold in the chopped apples last, making sure they’re evenly distributed throughout the batter.

Step 7:

Using an ice cream scoop, I divide the batter evenly among the muffin liners, filling each about ¾ full.

Step 8:

I sprinkle the tops generously with cinnamon sugar for that irresistible crunchy topping.

Step 9:

I bake the muffins for 18–22 minutes until a toothpick inserted into the center comes out clean.

Step 10:

Once baked, I let them cool in the pan for about 5 minutes before transferring them to a wire rack.

Tips

I like to use tart apples like Granny Smith for a nice contrast with the sweet muffin base.

For extra richness, I sometimes add a spoonful of sour cream or Greek yogurt into the batter.

If you want a more decadent version, try adding chopped walnuts or a drizzle of maple glaze on top after baking.

I make sure the apples are chopped small so they soften nicely without sinking to the bottom.

Ways to Serve

These muffins are wonderful warm with a pat of butter or a drizzle of honey.

I pack them in lunchboxes for a sweet midday treat.

They also make a lovely addition to a brunch spread alongside coffee or spiced tea.

Frequently Asked Questions

Can I make Apple Cinnamon Muffins ahead of time?

Yes! These muffins store well in an airtight container for up to 3 days or can be frozen for up to 3 months.

Can I use applesauce instead of fresh apples in Apple Cinnamon Muffins?

You can replace some of the chopped apples with applesauce for added moisture, but keep a few apple pieces for texture.

What type of apples work best in Apple Cinnamon Muffins?

I prefer tart apples like Granny Smith or Honeycrisp because they hold their shape and add great flavor.

See You in the Kitchen

I hope you give these Apple Cinnamon Muffins a try! They’re such a warm and delightful treat, and I’d love to hear how yours turn out. Feel free to leave a comment below or share your version with me! And don’t forget to save this recipe to your breakfast or fall baking board for cozy mornings.

Happy Cooking!

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